Spicy Chicken and Potato Soup

Ingredients

• 1 cup onion, chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon vegetable oil — or cooking oil of choice
• 1/4 pound chicken, thawed, cut up, and skin removed
• 4 cups water
• 6 small red potatoes, chopped — or 1 can, about 15 ounces, low-sodium sliced potatoes
• 1/4 cup white rice, uncooked — or brown rice
• 1/2 teaspoon chili powder — or paprika
• 1 cup fresh peas — or 1/2 can, about 8 ounces, low-sodium green peas
• cayenne or jalapeño chilies, diced — 1/2 teaspoon, optional
• parsley or cilantro, chopped — 1/2 cup, optional

Method

1. Wash hands with soap and water.
2. In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.
3. Add chicken to pot and brown for about 5 minutes.
4. Add water, potatoes, rice, and chili powder to pot.
5. Bring pot to a boil, and cook for 15 minutes.
6. Lower heat and cook for about 15 to 20 minutes.
7. Stir pot every 10 minutes.
8. Add peas and cook for about 8 minutes.
9. If using cayenne or jalapeño chilies, add that too.
10. Mix well.
11. Remove pot from heat.
12. If using parsley or cilantro, add that now.
13. Mix well and cover for 5 minutes.
14. Serve hot.